Pseudo Moussaka Recipe | Nutritional Therapy for IBD

Ingredients

1 pound lean minced beef

1 medium eggplant/aubergine

2 cloves garlic

salt

4 ounces cheddar cheese, grated

olive oil

sunflower oil

454 grams lean minced beef

1 medium eggplant/aubergine

2 cloves garlic

salt

113 grams cheddar cheese, grated

olive oil

sunflower oil

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Preheat oven to a medium hot temperature (375–400 °F [190–200°C]).
Slice the eggplant quite thinly (about ⅛ inch [3-4mm]) and layer in a deep dish, salting each layer as you go. Leave them at least an hour, preferably two, and then drain and rinse off the juice which appears.
Shake them dry.
Heat frying pan and fry single layers of eggplant in olive oil until darkened and tender.
When all the eggplant is cooked put it aside.
Heat some sunflower oil and cook the mince until just brown, adding the pressed garlic in the last minute or two.
Layer in the order: meat -> eggplant -> grated cheese in a deep dish (two or three repeats of the layers) and bake in a medium hot oven for about twenty minutes, until the top cheese layer is golden and bubbly.